Chocolate-Caramel Layer Cake
Many chocolate-caramel cakes barely contain enough caramel flavor to merit the name. To ensure caramel flavor in each bite, we sandwich three layers of thick but spreadable caramel filling between layers of deep, dark, moist chocolate cake. For a not-too-sweet caramel that is spreadable but thick enough to stand out between the layers, we cook it until it’s dark (but not burnt) and add extra butter to ensure that it sets up at room temperature and does not ooze. Our thick, satiny chocolate frosting comes together in the food processor in minutes.
Gingerbread Layer Cake
by Andrea Geary
As I get older, I find myself increasingly drawn to the dark side. Before you start to worry for my immortal soul, let me clarify: I’m talking gingerbread. I’ve made the same gently spiced, fancifully frosted gingerbread cookies every Christmas since I was 12 years old, but I no longer find them all that satisfying. What I really crave is dark, moist gingerbread cake, the kind with an intriguing hint of bitterness and a peppery finish.